Antunes, Maria DulceRodrigues, DanielaPantazis, V.Cavaco, A. M.Siomos, A.Miguel, Maria Graça2015-06-152015-06-1520131226-7708AUT: MGM00322; MAN00114; ACA01304;http://hdl.handle.net/10400.1/6341Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2 min, then stored at 4°C for 20 days. Color (L*, a*, and b*), firmness, °Brix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected °Brix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content, and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.engjournal articlehttps://dx.doi.org/10.1007/s10068-013-0206-6